Best ever chocolate brownies recipe
Orlando Murrin
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Cuts into 16 squares or 32 triangles
More effort
Prep: 25 mins
Cook: 27 mins - 35 mins
A star rating of 4.8 out of 5.2973 ratingsRate
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A super easy brownie recipe for a squidgy chocolate bake. Watch our foolproof recipe video to help you get a perfect traybake every time.
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Make these easy chocolate brownies, then check out more chocolate dessert recipes.
Ingredients
Nutrition
Units:
MetricUS
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
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Nutrition: per triangle
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kcal150
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fat9g
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saturates5g
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carbs15g
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sugars12g
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fibre1g
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protein2g
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salt0.1g
low
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Method
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step 1
Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
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step 2
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
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step 3
Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
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step 4
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
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step 5
Using a shallow 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
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step 6
Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
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step 7
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
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step 8
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
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step 9
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
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step 10
Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
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step 11
Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
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step 12
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
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step 13
Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
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step 14
Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.
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step 15
They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Frequently asked questions
Can I use hot chocolate instead of cocoa powder in brownies?
Hot chocolate mix has other ingredients added to it such as milk powder and sugar, so it will not yield the same results as cocoa powder. We would suggest always using cocoa powder to ensure best results.
How long will my brownies last?
They will last up to 5 days in an airtight container, in the fridge for up to a week, and in the freezer for up to a month.
Can you freeze chocolate brownies?
Yes, you can freeze them, wrapped well in baking parchment and stored in a freezer proof container for up to 1 month.
NOT QUITE WHAT YOU'RE LOOKING FOR?
Try our lower fat option, Ultimate makeover: Chocolate brownies, or other popular brownie recipes, Fudgy coconut brownies or Marbled brownies.
Try these next-level, indulgent brownies from our sister title olivemagazine.com/brownies.
Recipe from Good Food magazine, May 2003
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A star rating of 4.8 out of 5.2973 ratings
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